Grasas y Aceites, Vol 52, No 5 (2001)

Influence of the slow drying at low-temperature in the carotenoid content of two pepper varieties (Capsicum annuum L.). Biosynthetic and/or degradative balance as a function of the processing conditions


https://doi.org/10.3989/gya.2001.v52.i5.373

A. Pérez-Gálvez
Departamento de Biotecnología de Alimentos. Instituto de la Grasa (CSIC), Spain

J. Garrido-Fernández
Departamento de Biotecnología de Alimentos. Instituto de la Grasa (CSIC), Spain

M. Lozano-Ruiz
Departamento de Tecnología Agroalimentaria. Consejería de Agricultura y Comercio, Junta de Extremadura, Spain

V. Montero-de-Espinosa
Departamento de Tecnología Agroalimentaria. Consejería de Agricultura y Comercio, Junta de Extremadura, Spain

M. I. Minguez-Mosquera
Departamento de Biotecnología de Alimentos. Instituto de la Grasa (CSIC), Spain

Abstract


A study of drying process at low temperature of two varieties of pepper for paprika (Capsicum annuum L. cv Jaranda and Jariza) according to the traditional techniques of La Vera region is carried out controlling simultaneously the characteristics of the fruits before and after of the dehydration process and the conditions used. Correspondences have been found between the initial moisture of the fruits, the drying parameters (temperature and time), and the increase and/or loss (including its corresponding quantity) in carotenoid pigment content. The favorable conditions to produce a pigment content increase, that indicates the existence of a biosynthetic process, are those including a healthy raw material with high moisture values and temperature of dried moderate - low (50 ºC) without extending unnecessarily the dehydration time (just to obtain the adequate texture for the grinding).

Keywords


Carotenoid; Dehydration; Moisture; Paprika; Process; Temperature

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